Domaine Mortier
Domaine Mortier is a small, 9-hectare vineyard located in the Saint Nicolas de Bourgeois AOC, which lies between Angers and Tours. The two brothers Fabien and Cyril Boisard started Domaine du Mortier nearly ten years ago at a very young age, and while they may not be from a winemaking family, they have been making outstanding wines for quite some time. They are passionate about developing the life of the soil and plant crops within their vineyard to enhance the diversity of the soil and the flavors found in the wine. This is a very practical method to promote eco-diversity to create stunning wines.
Certification: Certified Organic Biodynamic (ECOCERT).
Graviers — Back to the top
Age of Vines: 30 Years
Yields: 40 hl/ha
Pruning Method: Guyot
Soil: Gravel
Varietals: 100% Cabernet Franc
Vinification Method: The grapes are hand-harvested, destemmed and gently pressed. The cellar is in a cave beneath the ground. Only natural yeasts are used and the juice undergoes an extended maceration. Vinified in barrel and then aged for 8 months in oak.
Tasting Note: Deep red in the glass with purple highlights. Scents of raspberry and currant dominate the nose, and are backed by a dusting of stones. The red berry fruit follows through on the palate. This is a full and round red with loads of juicy berry fruit, a great mineral backbone and it finishes with a note of sweet spice.
Pairing: Serve with grilled artisan sausage, braised pork loin or grilled pork chops, savory chicken dishes, paté, cured meats and young or aged mild cheeses on warm, rustic bread or simply by itself.
Dionysos — Back to the top
Age of Vines: 30 Years
Yields: 40 hl/ha
Pruning Method: Guyot
Soil: Gravel
Varietals: 100% Cabernet Franc
Vinification Method: The grapes are hand-harvested, destemmed and gently pressed. The cellar is in a cave beneath the ground. Only natural yeasts are used and the juice undergoes an extended maceration. Vinified in barrel and then aged for 8 months in oak.
Tasting Note: Deep red in the glass with purple highlights. Scents of raspberry and currant dominate the nose and are backed by a dusting of stones. The red berry fruit follows through on the palate. This is a full and round red with loads of juicy berry fruit, a great mineral backbone and it finishes with a note of sweet spice.
Pairing: Serve with grilled artisan sausage, braised pork loin or grilled pork chops, savory chicken dishes, paté, cured meats and young or aged mild cheeses on warm, rustic bread.
Sables — Back to the top
Age of vines: A combination of 7 parcels, one from 15-60 years old vines
Yield: 43hl/ha
Soil: Sandy
Varietals: Cabernet Franc
Vinification Notes: Grapes are hand harvested, after which the whole bunches go into 70-hectoliter concrete tanks for traditional fermentation at low temperature (due to the cool outside ambient temp) that takes about 14 days. They use a starter of lees from previous vintages to start the fermentation. The wine stays in tank for about 6 months until it is bottled with 16 mg per liter of sulfur added.
Les Pins — Back to the top
Age of vines: 60 year old vines from 1 parcel
Yield: 23hl/ha
Varietals: Cabernet Franc
Soil: Clay and chalk
Vinification Notes: Grapes are hand harvested, after which the whole bunches go into 50 hectoliter oak vats for traditional fermentation at low temperature (due to the cool outside ambient temp) that takes about 20 days. They use a starter of lees from previous vintages to start the fermentation, and line the bottom of the tank with boxes so the grapes are not in contact with any of the juice at the bottom. The wine stays in tank for about 4 months until it is bottled with 15 mg per liter of sulfur added.
Brain de Folie — Back to the top
Age of vines: A combination of 2 parcels, one at .4 hectares with an average age of 12 years, and another at .8 hectares with 60 year old vines.
Yield: 40hl/ha
Varietals: Cabernet Franc
Soil: Gravel
Vineyard Notes: These two parcels come from the village of Brain sur Allones, which is right next to Saint Nicolas de Bourgueil. The rows are alternating with grass and ploughed soil and it has a southern exposition.
Vinification Notes: Grapes are hand harvested, after which the whole bunches go into 50-hectoliter concrete tanks for carbonic maceration that takes about 14 days. They use a starter of lees from previous vintages to start the fermentation, and line the bottom of the tank with boxes so the grapes are not in contact with any of the juice at the bottom. The wine stays in tank for about 4 months until it is bottled with 14 mg per liter of sulfur added.